Pasta with Grilled Octopus and Pecorino

Method

1. Clean the octopus: remove the innards, eyes, and beak, then wash thoroughly.
2. Bring a pot of water to a boil with a little salt. Dip the octopus into the boiling water 3 times to curl the tentacles, then simmer for 30–40 minutes.
3. Turn off the heat and let the octopus cool completely in its cooking water.
4. Grate or shave the pecorino Romano into thin flakes.
5. Optionally, chill the cooked octopus in the freezer for about 30 minutes to firm it up for easier slicing.
6. Slice the octopus into bite-sized pieces.
7. Heat a generous drizzle of olive oil in a non-stick pan and sear the octopus pieces until golden and crispy, about 10 minutes.
8. Meanwhile, in another pan, heat a little olive oil and sauté the stems of the wild mint (nepitella).
9. Add a ladleful of the octopus cooking water and let it reduce slightly.
10. Turn off the heat, add the mint leaves, then turn the heat back on briefly to release their fragrance.
11. Strain the octopus cooking water and use it to cook the rigatoni pasta until al dente.
12. When the pasta is almost ready, transfer it to the pan with the mint sauce, adding some cooking water as needed. Finish cooking the pasta in the sauce.
13. Add the grilled octopus pieces and toss to combine.
14. Add a generous amount of grated pecorino and toss vigorously to create a creamy emulsion.
15. Add a few fresh mint leaves, drizzle with olive oil, and serve immediately.
16. Optionally, top with additional octopus and pecorino.